Description
This Samoa Cheesecake combines the creamy richness of cheesecake with the irresistible flavors of coconut, caramel, and chocolate. A decadent treat for any occasion!
Ingredients
Scale
Crust
- 1 1/2 cups crushed graham crackers
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
Topping
- 2 cups sweetened shredded coconut
- 1/2 cup caramel sauce
- 1/2 cup chocolate chips
Instructions
- Prepare the Crust: Preheat oven to 325°F (163°C). In a bowl, mix crushed graham crackers, sugar, and melted butter. Press the mixture into the bottom of a greased springform pan. Bake for 10 minutes and let it cool.
- Make the Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla and sour cream. Pour the mixture over the cooled crust.
- Bake the Cheesecake: Bake at 325°F for 45-50 minutes or until the edges are set and the center slightly jiggles. Let it cool to room temperature, then refrigerate for 4 hours.
- Prepare the Topping: Toast the shredded coconut in a skillet over medium heat for 5-7 minutes until golden. Drizzle the cheesecake with caramel sauce, top with toasted coconut, and sprinkle with melted chocolate.
- Serve: Slice and enjoy the indulgent flavors of Samoa cookies in every bite!
Notes
- Make-Ahead: This cheesecake can be made the day before and stored in the fridge for best results.
- Substitutions: Use dairy-free cream cheese and caramel sauce for a non-dairy version.
- Garnish: For extra flavor, add a pinch of sea salt on top of the caramel.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 320
- Fat: 20g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g